Menu: A Réveillon Dinner for Christmas Eve
- Arnaud’s French 75
- Creole Cocktail
- Vieux Carré
- Jessica’s Spiced Pecans
- Brennan’s Turtle Soup
- Boudin-Stuffed Turkey Breast
- Mr. B’s Barbecued Shrimp
- Garlicky Skillet Greens with Ham
- Red Beans and Rice
- Jalapeño Shrimp Cornbread
More About This Menu
- Turtle soup, thickened with tomato paste and roux, is a classic New Orleans dish and a standby for restaurants in the French Quarter. The slow-cooking stew gets a sharp boost from dry sherry, often served tableside. If you can’t find turtle in your area, boneless veal shoulder makes an excellent substitute.
- Prepare the turkey the day before and chill it overnight. You can use store-bought boudin for the filling, or see our recipe for tips on how to make your own.
- Soak the red kidney beans at least overnight and cook white rice ahead for serving.
- The skillet greens get a sharp flavor boost from using homemade garlic confit, a condiment made by poaching whole cloves in oil. See the recipe for garlic confit »
- Serve croquembouche within 4 hours of making to ensure the cream filling doesn’t soften the puffs.